Looking for a holiday ham that basically cooks itself—and tastes like you fussed all day? This slow cooker pomegranate balsamic ham is sweet, tangy, a little peppery, and wonderfully juicy. The glaze uses The Olive Leaf Pomegranate Balsamic Vinegar plus Paniolo Seasoning for a gentle kick. Set it, forget it, slice, and serve.

Ingredients

• 1 fully cooked, smoked ham (~7 lb; Kentucky Legend or similar, spiral-cut if you like)
• 2 cups brown sugar
• 1 1/2 cups The Olive Leaf Pomegranate Balsamic Vinegar
• 2 tsp The Olive Leaf Paniolo Seasoning (or your favorite sweet-heat rub)
• Up to 2 cups water

Instructions

1. Make the glaze. In a bowl, mix brown sugar, 3/4 cup Pomegranate Balsamic, and Paniolo Seasoning until syrupy; set aside.
2. Load the slow cooker. Place the ham cut-side down in a large slow cooker. Pour the remaining 3/4 cup Pomegranate Balsamic into the bottom of the crock. Spoon the brown-sugar glaze all over the ham. Add up to 2 cups water around the ham (not over the top) until liquid comes most of the way up the sides.
3. Cook low & slow. Cover and cook on LOW for 5–6 hours, turning once halfway through, until heated through and glossy. (For a pre-cooked ham, aim for an internal temp of about 140°F.)
4. Serve. Transfer ham to a board and slice. Spoon the crock juices over the top.

Make-ahead tip: Cook the day before, slice, and store with juices. Rewarm in the oven (covered) or back in the slow cooker on LOW until hot.

Optional Oven Finish

For a lacquered look, broil the sliced ham on a sheet pan for 2–3 minutes, brushing with extra juices until lightly caramelized.

Why this works

• Pomegranate Balsamic adds tart-sweet depth and a glossy finish—no cloying glaze.
• Paniolo Seasoning brings a balanced sweet-heat that cuts through the richness.
• The slow cooker keeps ham juicy without babysitting.

Easy Variations

• Citrus twist: Add zest of 1 orange and 2 Tbsp orange juice to the glaze.
• More heat: Stir in a pinch of red pepper flakes or chili powder.
• Herby: Finish with fresh thyme or rosemary.

What to serve with it

Garlic mashed potatoes, green beans, and a bright salad with Blood Orange Olive Oil + Cranberry Pear Balsamic. Leftovers are amazing in grilled cheese or on biscuits with a swipe of Fig Balsamic.